Oooh my goodness! Two of my favorite things... Pumpkin and Chili together. This delicious treat will be a great new addition to your weeknight dinners or to a potluck dinner. Try this and you will want to make it a staple fall dinner item!

Ingredients:

1 medium to large cooking onion, chopped

3 large cloves of garlic, chopped

1 tablespoon olive oil

2 cans (or one large can) of dark kidney beans, drained and rinsed.

1 can of low-sodium corn kernels, drained and rinsed

1 large (28 ounce) can whole peeled tomatoes, keep the juice

1 can pumpkin puree

1 cup vegetable broth (or beer of choice)

1 tablespoon smoked paprika (or regular)

1 teaspoon black pepper

1/2 to 1 teaspoon salt

10 to 15 sage leaves (optional)

Directions:

In a large saucepan, heat the olive oil over medium-high heat and add the onions and garlic. Cook until onions are tender.

Pour in the pumpkin puree and vegetable broth (or beer). Mix. Pour in the can of whole tomatoes (with the juice). Mix again.

Then add the kidney beans and corn kernels. Season with the paprika, black pepper, and salt.

Bring mixture to a boil, stirring occasionally. You'll want to use a spatula or mixing spoon to crush the whole tomatoes a bit. Keep them chunky, but try to crush each one a couple times to distribute evenly.

Then lower the heat to a simmer and cover. Cook for 45 minutes. Again, stir occasionally.

Add in the sage leaves (I rubbed mine a bit with my fingers to get the flavor out before dropping into the pot). Cook at a low simmer for another 15 minutes.